Shaved cabbage, fennel and ham salad

AT A GLANCE

Serves 4 people

15 min preparation

5 min cooking

"Market Street Café is my local. I get my coffee there every
morning on my way to work, and I often stop in for a salad for
lunch. Their cabbage and local ham salad is my go-to lunch: simple
and delicious. Any chance you might ask for the recipe?" Sally
Jamieson, Mudgee, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian
Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email
fareexchange@bauer-media.com.au. Please include the restaurant's
name and address or business card, as well as your name and
address.

For cabernet vinegar vinaigrette, whisk ingredients in a small bowl, season to taste and set aside.

02

Dry-roast fennel seeds in a small frying pan (30 seconds), coarsely grind in a mortar and pestle and set aside.

03

Combine cabbage, onion, ham, herbs and ground fennel in a large bowl, drizzle with cabernet vinegar vinaigrette, toss to combine, season to taste and serve with crusty bread.

Note At the Market Street Café in Mudgee,
chef Aaron Cole endeavours to use the best the region has on offer.
This means the ham is free-range Ormiston, the fennel is wild and
the herbs are picked from locals' gardens, with permission, of
course. For this recipe he also uses Karabool olive oil and Robert
Stein cabernet vinegar. Cabernet vinegar is available from select
delicatessens and grocers. If it's unavailable, substitute red wine
vinegar.